b)browning and fermentation regulation in baked goods
c)bulk and rich texture in ice cream and jams
d)viscosity in beverages
e)flavor enhancement in sweet and savory products
2) How high-fructose corn syrup (HFCS) be prepared?
ANSWER: High-fructose corn syrup (HFCS) is prepared by the hydrolysis of corn starch into glucose, followed by the isomerization of glucose into its fructose isomer. Blending the glucose and fructose streams achieves the desired sugar ratio. Standard products contain 42%, 55% and 90% fructose with, for example, 42% HFCS having a sweetness equivalent to sucrose.
KL SWEETENERS
1) What is the main fuctionality of sugar?
ANSWER: a) sweet taste
b)browning and fermentation regulation in baked goods
c)bulk and rich texture in ice cream and jams
d)viscosity in beverages
e)flavor enhancement in sweet and savory products
2) How high-fructose corn syrup (HFCS) be prepared?
ANSWER: High-fructose corn syrup (HFCS) is prepared by the hydrolysis of corn starch into glucose, followed by the isomerization of glucose into its fructose isomer. Blending the glucose and fructose streams achieves the desired sugar ratio. Standard products contain 42%, 55% and 90% fructose with, for example, 42% HFCS having a sweetness equivalent to sucrose.